This recipe is from the book "A Trip to the Beach" by Melinda and Robert Blanchard - "Living on Island Time in the Caribbean".  In the book were some wonderful recipes, including one for cornbread. 

Anguilla Cornbread

Cream 1 cup butter and 3/4 cup sugar with a mixer.  Add 4 eggs, beating well after each addition.  With mixer on low spead, blend in 1 1/2 cups creamed corn, 1/4 cup crushed pineapple, 1 cup shredded Montery Jack cheese, 1 cup flour, 1 cup cornmeal, 2 tablespoons baking powder, and 1 teaspoon salt.  Pour into two 9-inch round or square pans (fill only half full) and bake at 325 degrees for about an hour or until golden brown.  Serves 8.